PUMPKIN RAVIOLI WITH CREAMY CRAB SAUCE
In grocery stores across the country, frozen and fresh pumpkin raviolis are popping up and selling like hot cakes. The only question is: What kind of sauce do you put on them? I've got a creamy and light crab sauce with a touch of Parmesan and thyme that will blow your mind! Sprinkle with extra cheese, garnish with a sprig of fresh thyme, and enjoy!
Provided by FYRECRACKER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 24m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
- Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes.
- Ladle cream sauce into the bottom of a serving dish; top with ravioli.
Nutrition Facts : Calories 3565.6 calories, Carbohydrate 578.2 g, Cholesterol 542.7 mg, Fat 57.2 g, Fiber 41.5 g, Protein 175.8 g, SaturatedFat 26.1 g, Sodium 2085.8 mg, Sugar 0.1 g
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